Summer Fruit Salad with Lime and Mint

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1 Crenshaw, cantaloupe, or honeydew melon
• 3/4 cup fresh raspberries
• 3/4 cup fresh blackberries or blueberries
• 1 lime
• 6 fresh mint leaves, shredded

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[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]Quarter melon and remove seeds. Using a thin, sharp knife, remove the skin from the melon quarters. Cut each quarter crosswise into 1/2-inch-thick slices and place in a medium serving bowl. Scatter raspberries and blackberries over the top. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Grate the lime zest (green part only). You should have about 1 teaspoon. Scatter the zest over the fruit and squeeze the lime juice over the top. Scatter mint leaves over the top and serve at once, or cover and refrigerate up to 4 hours.  Makes six 1/2 cups.[/step-item][/step-list-wrapper]

[nutrition-info calories=”48″ calories_fat=”” fat=”0.4g” sat_fat=”” choles=”0mg” sodium=”9.1mg” carbs=”11.8mg” sugars=”” protein=”1g” fiber=””]

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Originally Published in Reader's Digest